Strawberry Swiss Meringue Buttercream

Step 1

In a medium sized pot, add about 1-inch of water and bring to a simmer.

Step 2

Before making the frosting, be sure to thoroughly clean the mixing bowl. If there’s any grease it can make it difficult to make the meringue.

Step 3

Add the egg whites and granulated sugar into the mixing bowl and place the bowl on top of the pot filled with simmering water. The bowl should create a seal over the pot. Make sure the water isn’t actually touching the bottom of your bowl.

Step 4

Whisk the mixture constantly for about 3 minutes, until it reaches 160 F/ 71 C. You can test the mixture to see if it’s ready by rubbing a tiny bit between your fingertips. The sugar should be fully dissolved, and it should feel super smooth and hot to the touch.

Step 5

Lift your bowl away from the pot and dry the bottom with a towel. Lock the bowl into place on your stand mixer and beat on medium high using a whisk attachment. Mix for 5-10 minutes, or until you have stiff and glossy peaks. At this point the bowl should be back to room temperature and no longer warm to the touch. If it’s warm, it will melt your butter!!

Step 6

Once bowl is at room temperature, slowly mix in the unsalted butter on a medium speed.

Step 7

Add in the freeze-dried strawberry powder, lemon juice, vanilla extract, and fine salt. Mix on medium until fully incorporated, then mix in the strawberry jam on a medium speed.

Step 8

The frosting should have a thick whipped consistency at this point. If it looks lumpy or broken, keep mixing until it looks smooth and thick.

Step 9

To make the frosting extra smooth, swap out the whisk attachment for a paddle attachment and continue mixing on a low speed for a couple minutes.

Step 10

Use on everything from cakes to cookies!! It pipes like a dream and is also great for filling layer cakes.